Recent Posts

Cranberry-Walnuts Festive Buns

Preparing: 30 minutes First rise: 1.5-2 hours Second rise: 20 min
Bake time:15 minutes
20 g fresh yeasts or 3.5 gr instant yeasts
57 ml tepid semi-skimmed milk or buttermilk
If you use fresh yeast, dissolve it in warm milk. If you use instant yeast, add it to the flour.
190 gr bread flour
21 gr sugar
1.5 tsp salt
Place flour in a mixing bowlAdd sugar and salt
Place the flour, sugar, salt in a bowl of the stand mixer.
Add lightly beaten eggAdd dissolved yeastsAdd the orange extractAdd unsalted butter Add the egg, orange extract, milk (with dissolved yeast) and soft unsalted butter. 
Knead a smooth dough
Pat the dough flat
Knead a smooth dough and transfer it on the lightly floured worktop. Pat the dough flat.
120 g dried cranberries
42 chopped walnuts
Distribute the fruits and walnuts evenly in the doughKnead the fruits and walnuts gradually into the dough
Spread cranberries and walnuts on the top of the dough disc and knead them into the dough. Do it gradually to distribute them evenly. 
Place the dough in a buttered glass bowl and allow rise for about 1.5 hrs
Place the dough in a buttered bowl, cover with foil and allow to rise until doubles in size, approx. 1.5 hours.
Divide the dough into 6Form 6 balls

Preheat the oven to 170°C. Transfer raised dough on the floured worktop and divide into 6.

Place the ball onto a baking trayRisen dough ball
Form 6 balls and place each on a baking tray lined with baking paper. Let them rise about 20 min until double in size.
1 small egg for egg wash (optional)
Baked bunsBaked buns
Brush buns with egg glaze, if you use it. Bake about 15 minutes until golden brown. Remove from the oven and cool, serve warm with unsalted butter.

Cranberry-Walnuts Buns Polly Eats LondonCranberry-Walnuts Buns Polly Eats LondonCranberry-Walnuts Buns Polly Eats London







The recipe inspired by Peter Reinhart's recipe from The Bread Baker's Apprentice

Leave a Reply